| croissants posted By Artsycook At Recipegoldmine.com these Take Some Time But Are Worth The Effort! 1 Package Active Dry Yeast
1 Teaspoon Salt
1 Tablespoon Granulated Sugar
1 Cup Warm Water, 105 To 115 Degrees F
1 Egg
3 Cups All-purpose Flour
1/2 Cup Cold Butter Or Margarine
1 Egg , Beaten
poppy Seeds (optional) in A Large Bowl, Add Yeast. Sprinkle With Salt And Sugar. Add Water And Stir Until Yeast Is Dissolved. add 1 Egg And Flour, A Little At A Time (save Some Flour For Rolling Dough), Kneading Until Smooth And Satiny. Put Dough Onto Floured Surface And Fold To A Square, About 1/2-inch Thick. slice Butter Thinly And Cover Half Of The Dough With Sliced Butter. Fold Other Half Of Dough Over And Press Together. Roll Dough Out Again Lightly To A Rectangle. Fold Into Thirds And Let Dough Rest In The Refrigerator For 20 Minutes. Repeat Step 3 Twice And Let Dough Rest Between Rollings. roll Dough Out To A Rectangle, 8 X 20 Inches, And Cut Out 5 To 10 Squares. Divide Each Into A Triangle By Cutting Diagonally. Starting At The Base, Roll Each To Form A Croissant. Fold Tips Of Croissants Slightly. Put On Baking Sheets And Let Rise, Covered In A Warm Place For About 20 Minutes. brush Croissants With Beaten Egg And Sprinkle With Poppy Seeds, If Used, Bake At 425 Degrees F For 8 To 13 Minutes, Depending On The Size. Even Though It’s A Little More Time Consuming, These Croissants Are Worth The Wait! This Recipe Is Even Better Than Most Store-bought Ones. this Makes 10 Large Or 20 Small Croissants So You Might Want To Make A Double Batch. |
